The Old Go-To Recipe

Some – not all – mystery novels have recipes in them. But surely every life has at least one recipe in it. What’s your go-to / stand-by recipe? Is it passed down in your family or did you invent it? 

Brenda Chapman here.

This is odd timing because I will be guest blogging in a few weeks on on Mystery Lovers Kitchen and have to include a recipe along with picture. I feel the pressure. 

I have some go-to recipes that aren't all that exciting, but I'll share my salmon recipe, passed along to me from my mother, that I use once every few weeks or so. It's simple to throw together and easily changed up. It also tastes mighty fine.

Mix in a bowl (this from memory) (I never measure)

Olive oil (start with quarter cup and add more if you feel like it)

Chopped up yellow onion (small)

Crushed garlic clove (or two if you like garlic)

Teaspoon of dried basil or dill (Use fresh if you have it, and throw in more)

Parsley - as much as you want

Half-teaspoon to a teaspoon salt

Pepper, freshly ground

Couple tablespoons lemon juice

Wash and put the deboned salmon fillets (or can be one big piece of salmon) in a baking dish and pour the mixture evenly over top. Bake uncovered in a pre-heated 300 degree oven for 35 minutes.

Note: The original recipe called for butter instead of oil, but I prefer oil for health's sake.

You can play with amounts to suit your taste. I've never had the dish turn out badly even without measuring. The cooking time at the low temperature hasn't failed yet. Any leftover salmon tastes great the next day when eaten cold. I also prefer fresh herbs when I have them.

Bon appetit!

Website: www.brendachapman.ca

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